Experimental Studies On the Siirt Herby Tulum Cheese: I. Development of Industrial Process Model

Authors : Murat Gülmez, Sefa Üner, Kübranur Yıldız Bayhan

Pages : 65-77

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Publication Date : 2024-06-30

Article Type : Research Paper

Abstract :In this study, a method was developed that uses pasteurized Eve’s milk to produce Siirt Herby Tulum Cheese in less than 24 hours. Pasteurization was done for one minute at 72˚C, followed by fifteen minutes of straining, curd formation for 90 minutes at 32˚C, first pressing for 90 minutes at half the weight of milk, curd souring for 45 min, and second press for twelve h at half the weight of milk. Before the second pressing, 2% sirmo (Allium sp.) and 1% salt were added to the curd. The ripening culture was obtained from the lactic flora found in traditional Siirt herby cheese. The Herby Cheese Standard, Tulum Cheese Standard, and Van Herby Cheese Geographical Indication Certificate are the three primary statutory regulations, all of which are based on traditional manufacturing techniques. We referred to them as references. This cheese that has been processed to a minimum pH of 5.5, 0.7% lactic acidity, 20% fat, 45% dry matter, and 2.5% salt content before packing could be made by using pasteurized Eve’s milk. The fat and dry matter levels were in the middle of the reference ranges. As a result, the regulations\' minimum four-day production period was decreased to a maximum of 24 h. The method was apparently employed for the first time in this study. Before being implemented in a business, the suggested technique must be tested with regard to environmental parameters, milk quality, and other variables. More research on the proposed approach is required to establish a starter culture, detect ripening process variations, and determine whether different Tulum Cheeses may be manufactured utilizing such a short-term production procedure.
Keywords : Koyun sütü, pastörizasyon, proses geliştirme, Siirt otlu tulum peyniri

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